Smooth Hard Boiled Eggs
Smooth Hard Boiled Eggs are boiled to perfection. Their whites and yolks are firm (not mushy). The shells peel off easily... without sticking to the whites. Very easy to make. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 4 eggs
Calories: 72kcal
Ingredients
4 Smooth Hard Boiled Eggs
- 4 large eggs or use 6 eggs
- water for boiling
- 3 tablespoons salt
- 4 tablespoons apple cider vinegar or white distilled vinegar optional
- large bowl of cold water and ice cubes 12 ice cubes plus enough cold water to cover boiled eggs
Instructions
4 Smooth Hard Boiled Eggs
- Carefully place eggs in bottom of medium sized saucepan.
- Cover with water. Add salt
- Add apple cider vinegar or white distilled vinegar (optional).
- Boil vigorously over high heat for 10 minutes.
- While eggs are boiling, place 12 to 24 ice cubes in a large bowl. Fill with cold water. Set aside.
- Use slotted spoon to quickly remove each hard boiled egg from hot water and place in bowl filled with ice and cold water.
- Place uncovered in refrigerator (not freezer) for at least 30 minutes.
- Lightly tap eggs on flat surface to avoid denting egg whites. Avoid tapping on side of bowl, cup or glass.
- Gently peel away eggshells.
- Rinse with cold water (optional).
- Serve immediately or place in container and tightly seal lid. Refrigerate for up to 3 days.
- TIP: Cut with a sharp serrated knife. It doesn't tear the white and leaves a pretty pattern on the eggs. Perfect for Angel Eggs.
Notes
https://youtu.be/mdNgaRQxcjc
HOW TO MAKE 12 SMOOTH HARD BOILED EGGS
Use a pot large enough to hold 12 eggs. Cover with water.
Follow remaining steps 3-12 as written above.